Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-08-06

WE'LL WORTH TRTISG-wH0LESoaE DISHES AMI
DAINTY DEssERTs
In CLFAxISs BRASS or copper use vinegar and
salt.
WARN sAIr WATER inhaled through the nostrils
relieves q cold.
SMALL PIECE OF BUTTER placed In starch Is said
10 give fine polish.
COOP CEMENT TO close the cracks IN stoves Ii
made by mixing wood ashes and salt.
BATHING THE EYES when tired or weak, In warm
salt water will soothe and strengthen them.
TEAsPooSFUL OF HEATED CAMrHoR is said &c
be curative application for a stye on the eye.
To KEEP THE STRENGTH OF the coffee while it Il
boiling plug the nose Of the cofree-pot with wad
OF brown paper.
A PIECE or POINTED wHALsBoTE or pine wood
Is nice to clean out corners. Wash your windows
with sponge and polish with tissue paper.
WINDOWS AND MIRRORS can be made to shine
without long polishing, II after being washed In
hot soap suds they are rubbed dry with news
paper.
TIE WHITE OF AN Eco beaten to stiff froth.
whipped up with the juice OF one lemon and taken
half hourly, will relieve the hoarseneSS and sore
aess OF the throat.
SCALLoPEp ONIoNa--Boi1 and II large cut into
quarters. Put into q shallow dish, cover with
white sauce and buttered crumbs and bake until
the onions are brown.
To PREVENT BREAD IRON DRYING and noldins
wrap In clean cloth when taken from the oven
and stand the loaves on end until cold. Keep 1t La
closely covered tin box.
CREAM WAFFLEs-Take one pint OF thick cream,
stir in teaspoon Of soda and -four to make a thin
batter; beat two eggs and stir in. Bake, and but
Ter before sending TO the table.
CoRN-AEAL MUYFNs.-Take one quart OF blk,
boiled, and thicken with eorn-meal, when cool add
tablespoonful Of butter, little salt and hour 10
thicken- Bake quickly In waftie-irons
WATER CRACKKRs.-One pound OF flour, three
ounces OF butter; add sweet milk or water TO
make stin paste; beat until smooth with q roll
bake. '
STEAMED RIcE.-One cup Of rice, one teaspoon OF
salt, three cups OF boiling WATER steam one hour;
add one cup OF sweet milk; cook twenty minutes
longer, when it is ready to serve with cream and
sugar.
BATTER PupDrNG.-Mix smoothly one tablespoon
ful each OF flour and sugar, with q pint OF milk
and pinch OF salt. Pour it into a we'll buttered
pie-diSh and leave IL In q slow oven I'LL set. II
must not boil.
To KEEP MOTHS out Of the piano put pieces Of
gum camphor about the size Of a walnut, wrapped
in tissue paper, in the interior corners OF the in
struInent- II viii gradually eyaporate and must
De renewed once or twice year.
For MILDEw pour q quart Of boiling water on
an ounce OF chloride OF lime. When 1t Is dissolved
add three quarts Of cold water. Into this put the
garment and let 1t soak twelve hours II not very
SLICED BEErs.-Do not prick or cut the skin In
any way, for If this be done they lose color. Put
into boiling water and boil two hours. Peel and
slice, and season with salt, pepper, and q table
spoonful Of melted butter. Serve very hot.
ROSE JAR--Save your rose leaves, dry them
carefully, and put them In q wide-mouthed jar
with few spices. Add leaves from time to time,
With a sprinklng OF sachet powders and cologne
water, and you will have q sweet and spicy ''rose
jar"
IT, .hrn
tiers should be made and cooked quickly. The
lard In which they are boiled should be very hot;
the proper heat is Indicated by blue smoke aris-
ing from the surface. Batter for fritters Is best
made up several hours before using.
COFFEE CaKK.-One cup sugar, one cup butter,
one teaspoonful soda, one teaspoonful ground
cloves, one teaspoonTul ground cinnamon half
pound each of ralsins and currantS four cups OF
tour TO be frosted with any good boiled frosting.
RICE CAKKs-Boil nee until 1t Is SOFT, and while
warm make It into cakes or fiat balls. Dip the
balls into beaten egg and then roll them In
Indian meal till thoroughly coated. This done,
fry them In lard, which is better than butter for
this purpose. Serve them with sauce or with but
ter, or With cream and sugar.
ESGLIsH GINGER BEEK-POur four quarts Of
boiling water on one ounce and a half OF ginger,
one ounce cream tartar. one pound brown sugar
and two lemons sliced thin. Put In two gills OF
yeast, let IL ferment twenty.f hours and bottle
IT, IL improves by keeping few weeks. unless 1t
Is very hot weather and it is very nice beverage.
To PRKPARE CIrEoN FOB CAK1s.-Pare, take out
the seeds, cut into small bits, cook in water until
you can run q straw through the pieces; prepare
a nice strip Of white sugar; when the citron is
tender skim IL OUT letting II DRAIN and put In the
Sirup; COOK until transparent, then skim out,
spread on plates and sprinkle with powdered sugar
and dry.
BLACKBERRY CoRDrAI--Secure ripe berries and
crush them; to each gallon Of Juice add one quart
OF boiling water; let it stand twenty -four hours
stirring it few times: strain and add two pounds
Of sugar TO each gallon Of liquid; put In jugs and
cork tight II may be used in two months; Is ex-
cellent for summer complaint, and can be taken
by delicate tnvalids.
GRArIN OF LoBsrER-Pick out the meat from a
large lobster, chop It up very fine with a little
parsley, a few drops OF essence OF anchovy, a
spoonful OF vinegar, cayenne pepper and salt with
a little Bechamel sauce. Boil all together, add
the yelk OF an egg, then put It to COOL FIJI some
paper-cases with The mixture, cover the top with
bread crumbs and small pieces Of butter and
brown in oven.
LEMON JELY.-One and one-half cups sugar,
half cup butter, beat to a cream, half cup milk,
TWO and half cups flour, two teaspoonfuls bak-
Ing powder, three eggs, well beaten; bake In
sheets IN jelly tins The jelly-one cup OF sugar.
one egg; CRATE the yellow rind and use with the
juice OF one lemon, one tablespoonful OF water.
one teaspoonful OF Hour; place the dish In kettle
OF boiling water and let II thicken; when cool
spread between the cakes.
VEAL CRDQCkES WITH STRING bEANA-C0Op up
two pounds OF cold roast veal with two boiled
sweet-breacs; moisten them with q little clear
soup and bind together with yeiks Of two eggs;
season with teaspoonful OF chopped parsley, salt
and cayenne; roll the mass into cones, dip them
n beaten egg, roll In crumbs dip again In eggs
and again roll in crumbs and fry in hot fat. Ar
range neatly on dish with small ends upright.
around them put a border OF string beans boiled
and nicely seasoned, and serve.
ICED RICE PupDISG.-Put one cup Of rice on to
boil IN sufficient water 70 cook; when done cover
with milk and let simmer half an hour. Whip a
quart OF cream 10 stin froth and set on ice Drain
the nee and put IN saucepan. Beat the yelks
OF eight eggs with three cups OF sugar, pOur into
the boiling rice, stir well; let cook I'VE minutes
Take from the nre, navor with vanilla and pour
n freezer and freeze. When frozen, stir In the
whipped cream and let stand for two hours packed
In Ice serve with slices OF orange sprinkled with
vulgar.
How TO KEEP SILVER CLHAN.-Silver should be
kept bright, instead OF waiting until It Is so tar
nished that one snrtnks from the hard rubbing
that must be used before IL resume its pristine
luSter. The pieces should be washed clean In al.
most boiling suds 70 begin with. Nor must the
water be allowed TO grow cold. AS each piece IA
electro-sfncOn, or siiver-soap IL may be droppesi
Into the clearer water on the other side Vi hen
the dlsh-pan Is OF the ordinary style the silver
should DC secured piece by piece and placed un-
wiped on tray. All done, the d1sh-pan should be
died anew with hot water, the contents OF the
waiter emptied into this, and each piece rfnsed on
wiped dry, and laid aside TO await 1nal polish.
Ing with the chamoiS-sktn- II the water has been
hot, the cleaning property DONE and one piece
rafAp frxon